Lemon Rosemary Chicken & Asparagus Sheet Pan Dinner

by Kate on June 3, 2019

Lemon Rosemary Chicken & Asparagus Sheet Pan Dinner - FoodBabbles.com

If you’re household is anything like mine, weeknights tend to be hectic. In our house, that’s thanks to homework, sports and somewhere in there I need to bathe my children and oh… then feeding them is always a plus too. That’s where is this Lemon Rosemary Chicken and Asparagus Sheet Pan Dinner comes in handy.

On our busy evenings, I always appreciate having a quick, healthy dinner recipe ready to go. It just makes the evening easier if I’m not making a big dinner with multiple ingredients to prep that comes along with a lengthy cook time. I just don’t usually have time for that.

This dinner recipe is perfect because it’s a matter of tossing together minimal ingredients, barely any prep work and then you simply put everything on a baking sheet and slide it into the oven. Boom. Dinner cooks itself leaving me free to help with homework or whatever else may need attention at that moment.

This recipe couldn’t be more simple. Lemon slices, fresh sprigs of rosemary and garlic all give your chicken and asparagus a beautiful, bright flavor that the whole family will love!



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Lemon Rosemary Chicken & Asparagus Sheet Pan Dinner

Prep Time: 10 minutes

Cook Time: 40 minutes

50 minutes

Yield: 4 servings

Lemon Rosemary Chicken & Asparagus Sheet Pan Dinner

Bright, lemony chicken with notes of rosemary baked with asparagus for an easy dinner.


  • 4 chicken breasts
  • 1 bundle asparagus
  • 4 lemons, sliced into circles
  • 4 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons olive oil, divided
  • salt/pepper


  1. Preheat oven to 425 degrees.
  2. Season chicken breasts with salt and pepper.
  3. Drizzle a baking sheet with 1 tablespoon olive oil. Place half the lemon discs on the baking sheet, sprinkle with half the rosemary and half the garlic.
  4. Place chicken breast on top of lemons. Sprinkle remaining rosemary and garlic over chicken and top with remaining lemon discs.
  5. Bake in preheated oven for 20 minutes.
  6. While chicken is baking, toss asparagus with remaining tablespoon of olive oil and sprinkle with salt and pepper.
  7. After 20 minutes, add asparagus to baking sheet and continue baking an additional 20 minutes until chicken is cooked completely through and no longer pink.

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